Slow Cooker Round Steak Pizzaiola for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure that the slow cooker insert is clean and dry. Slice the mushrooms and onions evenly to ensure they cook at the same rate.

Prepare the round steak by cutting it into uniform, palm-sized pieces, which helps them fit efficiently in the slow cooker and ensures even cooking throughout the long braising process. Have the measured spices ready in a small bowl for easy distribution.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the pieces of round steak into the bottom of the slow cooker, tiling them edge to edge to create an even layer. Scatter the sliced mushrooms and onions directly over the top of the beef. Sprinkle the dried oregano and garlic powder evenly across the vegetables and meat.
   Look for The steak pieces are arranged in a single layer at the base, topped with an even distribution of vegetables.
   Tip Ensure the steak pieces are of similar thickness to promote uniform cooking throughout the process.

At the end of this phase, the ingredients should be neatly arranged in the slow cooker. The steak pieces should cover the base, and the vegetables and seasonings should be layered evenly on top. Ensure the slow cooker is positioned on a flat, heat-resistant surface away from any overhanging cabinets.

Slow braising process

2. 2Add sauce and cook
   Pour the marinara sauce over the layered steak and vegetables, ensuring everything is well coated. Cover the slow cooker with its lid. Set the slow cooker to low heat and cook for 8 hours, or until the beef is fork-tender and reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The sauce covers the contents, and the slow cooker is sealed tightly to maintain moisture during the long cooking time.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid frequently, as this allows heat to escape and increases the total cooking time significantly.

During this phase, the slow cooker will work to break down the meat. The air inside the kitchen will begin to smell of oregano, garlic, and savory tomato sauce. Check that the lid is securely in place and that the slow cooker is set to the correct low-heat setting to maintain a gentle simmer.

Resting and serving

3. 3Final serving
   Once the cooking time is complete and the beef has rested for at least 3 minutes, serve the steak hot, topped with the sauce, mushrooms, and onions. The resting period helps the fibers relax and ensures the meat remains succulent.
   Look for The meat is soft and yields easily when pierced with a fork, and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential for optimal texture; do not skip this step even if the aroma is tempting.

Once the cooking is complete, the meat should be exceptionally soft. The sauce will have thickened slightly from the juices released by the beef and the vegetables.

Ensure the internal temperature has reached 145°F (63°C) before turning off the heat and allowing the meat to rest for the required 3 minutes.

Common mistakes

A common mistake is overcrowding the slow cooker or using pieces of steak that are too thick, which can lead to uneven cooking. Another error is opening the lid too often, which releases vital steam and extends the cooking time.

Finally, failing to trim excess fat from the round steak can result in a greasy sauce; take a moment to remove any large pieces of surface fat before placing the meat in the cooker.

How to tell it’s done

The dish is considered done when the round steak is completely fork-tender. This means a fork can easily slide through the meat with no resistance. The internal temperature of the beef must reach at least 145°F (63°C).

After reaching this stage, allow the meat to rest for at least 3 minutes to ensure the juices redistribute throughout the fibers for the best possible texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest